Chicken & Dumplin’ Casserole

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Looking for a new, good ol’, warm your tummy, comfort food recipe? Look no further!

Today I have an ode to the old classic Chicken and Dumpling soup…in a casserole.

The order of this recipe seems odd as you go, but trust me, this is the order.

Easy Chicken and Dumpin’ Casserole

½ c butter (1 stick)
4-5 boneless chicken breasts (really it could be done with light or dark meat based on preference)
1 c Bisquick Pancake mix
1 c milk
1 can cream of chicken soup
2 c chicken broth
1 tsp rubbed sage
1 tsp garlic powder
1 tsp onion powder
½ tsp ground black pepper

  1. Preheat oven to 350º.
  2. Cook and chop chicken. (I like to let my chicken cook on low in my Crockpot then chop it.)
  3. Lightly grease a 9X13 pan with cooking spray.
  4. Evenly distribute the chicken in the bottom of the pan.
  5. Melt the butter and pour it over the chicken.
  6. Whisk the Bisquick, milk, the garlic powder, sage and pepper together, then pour the mixture over the chicken and butter.
  7. Combine the cream of chicken soup and the chicken broth, then pour the liquid mixture over the rest of everything in the pan.
  8. Bake for 1 hour.
  9. Let cool for 10-15 minutes before serving.

The order seems so weird, but that is how it is done – and it is so yummy.  It will have a little liquid still in the pan when you take it out, that is expected and okay.  It goes well with a green vegetable and side salad.

I love this dish the first night, but I love it even more left over.  

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